Fajita Chicken Casserole
Fajita Chicken Casserole
All the sizzle of fajitas baked into one cheesy, bubbly casserole — a weeknight hero
This fajita chicken casserole takes everything you love about sizzling fajitas — seasoned chicken, sweet bell peppers, and onions — and bakes it under a golden blanket of melted cheese.
Each serving packs 38 g of protein with only 7 g net carbs, so it fits low-carb and high-protein eating perfectly.
Why you'll love this casserole
- 38g protein per serving — a true high-protein dinner
- Only 7g net carbs per serving
- One dish, easy cleanup
- Golden, bubbly, cheesy top
- Rotisserie-chicken shortcut for busy nights
- Reheats beautifully for meal prep
Health notes
- High protein: 38g per serving from chicken and cheese.
- Low carb: Just 7g net carbs — no tortillas needed.
- Gluten-free: Naturally gluten-free with a sugar-free fajita seasoning.
- Real food: Chicken, peppers, onions, and cheese — no shortcuts.
Key element — use cooked shredded chicken for 10-minute assembly
A rotisserie chicken skips the skillet step entirely. Shred it, toss with the seasoning, and your assembly takes 10 minutes.
Ingredients
Casserole
- 2 lbs boneless, skinless chicken breasts, cut into thin strips (or 4 cups shredded rotisserie chicken)
- 2 bell peppers (1 red, 1 green), sliced
- 1 yellow onion, sliced
- 2 Tbsp fajita seasoning (sugar-free)
- 1 Tbsp olive oil
- 8 oz cream cheese, softened
- ¼ cup sour cream
- 2 cups shredded Mexican-blend cheese, divided
- Salt and pepper to taste
Garnish (optional)
- Chopped cilantro
- Diced avocado
- Sliced jalapeños
- Lime wedges
Swaps
- Dairy-free: Use dairy-free cream cheese and shredded cheese.
- Spicy: Add a diced jalapeño and use pepper jack cheese.
- Extra veggies: Fold in mushrooms or zucchini with the peppers.
- Homemade seasoning: 1 tsp chili powder, 1 tsp cumin, 1 tsp paprika, ½ tsp garlic powder, ½ tsp onion powder, ½ tsp oregano, salt.
Instructions
| 1 | Heat the oven. Heat to 375°F. Lightly grease a 9x13-inch baking dish. |
| 2 | Cook the chicken. Toss the chicken strips with the fajita seasoning. Sear in hot olive oil 6–8 minutes until cooked through. (Skip this if using rotisserie chicken — just toss the shredded chicken with the seasoning.) |
| 3 | Sauté the veggies. In the same skillet, cook the peppers and onion 4–5 minutes until just softened — they should still have a little bite. |
| 4 | Make it creamy. Stir the softened cream cheese and sour cream until smooth, then fold in the chicken, peppers, onions, and 1 cup of the shredded cheese. |
| 5 | Assemble and bake. Spread the mixture in the baking dish, top with the remaining 1 cup of cheese, and bake 20–25 minutes until hot, bubbly, and golden. |
| 6 | Rest and serve. Rest 5 minutes so the sauce thickens, then garnish with cilantro, avocado, or lime and serve. |
Pro tips
- Don't overcook the peppers in the skillet — they'll soften more in the oven.
- Shred your own cheese if you can — it melts smoother than pre-shredded.
- Check your fajita seasoning label for hidden sugar if you're strict low-carb.
- Broil the last 2 minutes for extra golden spots on the cheese.
- Serve over cauliflower rice for a full low-carb dinner.
Nutrition
| Nutrient | Per serving (6) |
|---|---|
| Calories | 480 |
| Protein | 38g |
| Net carbohydrates | 7g |
| Total carbohydrates | 9g |
| Fiber | 2g |
| Total fat | 31g |
| Sodium | 720mg |
Estimates per serving (6 servings), based on chicken breast, bell peppers, onion, cream cheese, sour cream, and shredded cheese.
Variations
Spicy fajita
Add diced jalapeños and swap pepper jack for the shredded cheese.
Steak fajita
Swap the chicken for thinly sliced flank steak, seared quickly.
Veggie fajita
Skip the chicken and double the peppers, adding mushrooms and zucchini.
Creamy chipotle
Stir 1 Tbsp chipotle in adobo into the cream cheese mixture for smoky heat.
Storage
| Method | Time | Notes |
|---|---|---|
| Refrigerator | Up to 4 days | Cover tightly; reheats well |
| Freezer | Up to 2 months | Freeze before or after baking; thaw overnight in fridge |
| Reheat | — | Oven at 350°F until hot, or microwave single portions |
FAQ
Test your knowledge
5 quick questions about this casserole
1. Protein per serving?
2. Net carbs per serving?
3. What's the 10-minute assembly shortcut?
4. What temperature does the casserole bake at?
5. How long should the casserole rest before serving?
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